Egg or Eggless Avocado Mayo

You can use either of these versions in any recipe requiring mayonnaise. We used Version #2 made with avocados in our Yucca Salad on our 2015 Costa Rica Retreat. Delicious – and so healthy!

Homemade Mayo Version #1
“Raw” Eggless Mayo

1 cup water
2 cups macadamia nuts, soaked overnight and drained*
5 teaspoons olive oil
2 teaspoons apple cider vinegar (or rice wine)
1 tablespoon lemon juice
2 tablespoons spices (basil, thyme, oregano or combination of all – whatever you have will do)
1 teaspoon sea salt

Mix in blender until smooth.

*You can also substitute 7 oz of extra firm tofu or 2 ripe avocados for the nuts in recipe above.

 

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Homemade Mayo – Version #2
“Raw” Mayo with Egg (optional)

2 avocados OR 2 raw egg yolks
2 tablespoons lemon juice
2 tablespoons Dijon mustard (optional)
¼ tablespoon sea salt
10 tablespoons extra virgin olive oil

Mix all the ingredients together in a blender except the olive oil and puree into a nice paste. Very slowly with the blender running, add a stream of olive oil. Blend until thick. You may need to add more oil so that it has the consistency of mayo.

Featured Image Photo Credit: Paul Stainthorp